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American Recipes
Southwestern Shrimp Tacos

Southwestern Shrimp Tacos

with Pico de Gallo and Hot Sauce Crema

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There are few things more satisfying than shrimp for dinner. Until now! These shellfish-loaded tacos are hearty, filling, and most of all—totally delicious. Tender bites of seared, Southwest-spiced shrimp are piled into warm tortillas along with a tangle of poblano and onion, hot sauce crema, and fresh pico de gallo. Taco’bout a weeknight win!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

1 unit

Red Onion

1 unit

Roma Tomato

1 unit


4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

1 tablespoon

Southwest Spice Blend

10 ounce



6 unit

Flour Tortillas


Not included in your delivery

4 teaspoon

Vegetable Oil

¼ teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate53 g
Sugar10 g
Dietary Fiber4 g
Protein27 g
Cholesterol235 mg
Sodium1770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Paper Towel
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core, deseed, and slice poblano into ¼-inchthick strips. Halve and peel onion. Finely dice onion until you have 2 TBSP (¼ cup for 4 servings); thinly slice remaining. Finely dice tomato. Zest and quarter lime (quarter both limes for 4).

Marinate Shrimp
Marinate Shrimp

Rinse shrimp under cold water, then pat dry with paper towels. In a medium bowl, combine shrimp, Southwest Spice, and a squeeze of lime juice. Set aside.

Make Pico de Gallo
Make Pico de Gallo

In a second medium bowl, combine diced onion, tomato, a squeeze of lime juice to taste, half the lime zest, and ¼ tsp sugar (½ tsp for 4 servings). Season with salt and pepper.

Make Crema
Make Crema

In a small bowl, combine sour cream and as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Cook Filling
Cook Filling

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. Add a large drizzle of oil and shrimp to pan. Cook until shrimp are pink and cooked through, 3-4 minutes. Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.

Finish and Serve
Finish and Serve

Meanwhile, wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. Divide shrimp and veggies between tortillas. Top with pico de gallo and crema. Serve.